Bamboo Shoots Steamed Dumplings
1.
Prepare ingredients: minced meat and winter bamboo shoots
2.
The winter bamboo shoots are shelled, washed, and boiled for about 10 minutes. Remove
3.
Shredded
4.
Pour some water into the minced meat and beat evenly
5.
Then add bamboo shoots, ground ginger, 2g salt, light soy sauce, dark soy sauce, sugar, white pepper, corn oil, corn starch, chicken essence
6.
Stir in one direction and set aside
7.
Add 1g of salt to the flour, then pour in 100g of boiled water, stir with chopsticks to form a floc, then pour in 70g of cold water and stir
8.
Knead into a smooth dough, cover with plastic wrap and relax for about 20 minutes
9.
Roll the loose dough into long strips and divide them into small pieces
10.
Roll out small pieces of dough into round dumpling wrappers and put them in the filling
11.
Close the dumpling wrappers, pinch out the wrinkles, and seal the mouth tightly
12.
After the dumplings are wrapped, put them in the steamer one by one, bring the water to a medium heat, and steam for 12 minutes.
13.
You can dip it with vinegar when you eat it, or your favorite dipping sauce is more delicious!
Tips:
1. It is best to blanch fresh bamboo shoots to remove the oxalic acid in the bamboo shoots
2. The water absorption of flour is different, so add it as appropriate when putting water
3. After the dumplings are steamed, eat them while they are hot
